Tag Archives: cajun

Fried Green Tomatoes

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Summertime is the best time to get your hands on fresh produce, like green tomatoes. I loved my great mom’s fried green tomatoes growing up visiting Louisiana every summer. But now, I must recreate them SCD style. So I used coconut flour, and fried them in peanut oil. One important step is to draw out all the water before you start. Lay the tomatoes out on a towel, sprinkle with salt, and let them dry out for 30 minutes, flip, salt and let the other side sit for another 30 minutes. This will prevent a soggy mess, and give you a nice crisp fried green tomato!
Serves 4
4 ripe green tomatoes, sliced
1 1/2 cups coconut flour
1 1/2 cups peanut oil or safflower oil
2 eggs
1/2 cup SCD yogurt
Preheat your oil on medium heat. In one dish, scramble the eggs and mix in the yogurt. In another dish, add the coconut flour. Season both the egg mixture and the coconut flour mixture with a huge pinch each of (the usual suspects) kosher salt, freshly ground black pepper, and a small pinch of red pepper flakes.
Let them brown in the oil for 3-5 minutes on each side. Drain on a paper towel and cool. Taste if it needs more salt, or add fresh lemon juice. I like to sprinkle some oregano or fresh parsley. But you know what really goes with this….Granny’s Remoulade Sauce!!! http://kathystable.com/2011/06/19/grannys-remoulade-sauce/
bonappetit!

Granny’s Remoulade Sauce

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mmmm….omg, my mouth is watering already, and I haven’t even started talking about it yet. So this is REAL remoulade sauce, from a true cajun herself, my granny,  “Elaine!” (Hagar voice) lol (sorry, inside family joke) ;)
The first thing I would dip into this masterpiece is… boiled crawfish, but since I’m living in Germany, and I’m guessing I would NEVER find any crawfish around here, I guess I would settle for some roasted shrimp, or cook up some fish or crab cakes…or pretty much, ANYTHING else you can think of. I’ve served it alongside a nice veggie platter, and my stepdad, Todd, loves to put it on his sandwiches.
1 cup mayonnaise
1/2 cup chopped scallions
1/4 cup chopped white onion
1 tsp anchovy paste (SCD legal) but granny uses 1/2 tsp worcestershire sauce
2 Tbsp parsley
1/3 cup chopped celery
2 Tbsp creole mustard
2 Tbsp ketchup
1/2 tsp minced garlic
2 tsp paprika
1/2 tsp tobasco sauce
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
Put it all in a blender and push the magic button. Now mine never exactly tasted like granny’s…bc sometimes I think she plays around with adding lemon juice or vinegar, maybe even uses tarragon?? We’ll never know, so I guess I can’t really get in trouble for posting (my version) :)   But for all you spicy fans out there, the longer it sits, the HOTTER it gets! Enjoy!